Copycat Panera Baked Potato Soup
Try this Copycat Panera Baked Potato Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1/4 cup chopped chives
- 1/4 cup flour
- 1/4 tsp pepper
- 1/4 cup finely chopped onion
- 4 tbs butter
- 4 cups unsalted chicken stock
- 3 tsp chicken base (i use better than bouillon)
- 4 large potatoes peeled & diced into 1-inch cubes
- 4 oz cream cheese cut in cubes
- 1/3 updiced cooked bacon
- Carbohydrate 13.9643481048795 g
- Cholesterol 59.510900299365 mg
- Fat 19.7590578196127 g
- Fiber 0.19345339452047 g
- Protein 5.6333866837611 g
- Saturated Fat 11.3092183733574 g
- Serving Size 1 1 -8 (214g)
- Sodium 348.205600188711 mg
- Sugar 13.770894710359 g
- Trans Fat 1.79266928903103 g
- Calories 253 calories
Place potatoes, chicken stock and chicken base in a large pot. Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until potatoes are tender.In another large pot, melt the butter over medium heat. Add the chopped onion and garlic. Cook, stirring frequently, until onion is translucent and aromatic, about 5 minutes.Using a wire whisk, whisk in the flour gradually so no lumps form. Let this "paste" bubble for about 1 minute.Gradually add the stock/potato mixture, stirring well so no lumps form. Cook until liquid thickens, about 5 or so minutes.Add the cream and the cream cheese and stir until cream cheese is melted.Season with the salt and pepper. Add the cooked bacon and chopped chives; heat through.
